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Roasted Vegetables Recipe with Potatoes, Carrots, and Zucchini

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A simple and wholesome roasted vegetable medley featuring potatoes, carrots, and zucchini, roasted to golden perfection with olive oil, garlic, and herbs.

Ingredients

  • 3 medium potatoes (Yukon gold or red), chopped
  • 3 carrots, peeled and chopped
  • 2 zucchinis, chopped
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried herbs (thyme, rosemary, or Italian seasoning)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1 red onion or bell pepper, chopped

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and chop the potatoes, carrots, and zucchini into evenly sized chunks.
  3. In a large bowl, toss the vegetables with olive oil, minced garlic, dried herbs, salt, and pepper until well coated.
  4. Spread the vegetables in a single layer on the baking sheet without overcrowding.
  5. Roast for 35–40 minutes, flipping once halfway through, until tender and golden brown on the edges.
  6. Let the vegetables rest for a few minutes before serving.

Notes

  • Add sweet potatoes for extra sweetness.
  • Sprinkle with Parmesan cheese during the last 10 minutes of roasting for added flavor.
  • Toss with balsamic vinegar for a tangy twist.
  • Garnish with fresh herbs like parsley or basil before serving.
  • Store leftovers in the fridge for up to 4 days and reheat in the oven to maintain crispiness.

Nutrition

Find it online: https://cookedbymaya.com/roasted-vegetables-recipe-with-potatoes-carrots-and-zucchini/